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Black Bean Soup |

Black Bean Soup

  • Author: Laura


  • 5 slices of bacon, finely chopped
  • ½ cup chopped onion
  • 3 cloves garlic, minced
  • 4 (15.25 ounce) cans of black beans drained
  • 2 (14 ounce) cans chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Sour cream, tortilla strips or chips and cheddar cheese for serving



  1. Cook bacon over med-high heat for 3 minutes or until just beginning to brown.  Add onions and garlic and cook until onion is tender.
  2. Add beans, broth, cumin, and chili powder.  Bring to a boil and reduce to a simmer for 30 minutes.
  3. Spoon ½ of the mixture into a blender and process until smooth, but be careful when using a blender with really hot food. Keep the lid slightly cracked to release steam or you can end up with a soup explosion.  (you could also blend half of it with an immersion bender)  Return mixture to pan and combine with the other ½ of the soup.  Mix well and serve.  Serve this with sour cream, tortilla chips or strips and cheese if desired.


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